Get ahead with this delicious dinner and meal-prep combo for Sesame Chicken Rice Bowls. Sesame flavoured chicken mince served with freshly steamed rice and steamed green beans cooked in a sweet and salty sauce.
My husband and I have jumped on the meal-prep bandwagon. So I thought I'd share one of our favourite meal-prep recipes of late - Sesame Chicken Rice Bowls. This makes 6 servings which means we can eat it for dinner one night and each have two lunches prepped for the following two days (we give the boys something else that night!).
Super simple to make, full of big flavours and the all-important protein, meal prep options take a lot of fuss out of eating lunch. For some other great meal prep ideas, have a look at my Teriyaki Beef Mince or my Egg and Ham Breakfast Muffins.
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Ingredient notes:
- Mince: I've used chicken mince to mix things up! You can of course use pork or beef mince if you prefer.
- Rice: Sushi rice goes so well with the Asian flavours of this recipe. If you don't have any to hand, you can use white or brown rice.
- Green vegetables: Feel free to use any of your favourite green vegetables in this recipe. Broccoli would be a good substitute or addition.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Cook the rice in a rice cooker or pot according to packet instructions. Heat the sesame oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes. Add the chicken mince and cook, breaking it up with a spoon as it browns. While the chicken is cooking, pour boiling water over the green beans to blanch them.
In a jug, whisk together the sauce ingredients. Pour the sauce over the browned chicken mince then stir through the spring onion and sesame seeds. Cook for 5-10 minutes until caramelised and sticky.
Divide the cooked rice between bowls or meal prep containers. Top each one with the chicken mince.
Drain the green beans then add them to a frying pan on a medium heat. Add the edamame beans as well and cook for a few minutes with a splash of water.
Stir through the soy sauce and honey until the beans are coated. Then add the beans to the bowls with the chicken and rice.
To serve, sprinkle with extra sesame seeds and a drizzle of Japanese mayo.
Recipe FAQs:
Yes, simply use a gluten free soy sauce or tamari and check that your tomato sauce and mayo are gluten free too.
You can substitute with jasmine or basmati rice. However, sushi rice gives the best texture for this style of dish.
Yes. Frozen green beans and edamame work perfectly. Just thaw or blanch before stir-frying.
Storage:
Store any leftovers in an airtight container in the fridge for up to three days.
The chicken and rice freeze well. Freeze in airtight containers without the mayo, then defrost and reheat before serving. Add some freshly cooked beans.
Top tips:
- Add chilli flakes to the mince for a spicy kick.
- Keeps for up to 4 days in an airtight container in the fridge.
Related Recipes:
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Sesame Chicken Rice Bowls
Sesame flavoured chicken mince served with freshly steamed rice and steamed green beans cooked in a sweet and salty sauce.
Ingredients
Chicken
- 2 cups sushi rice
- 2 tsp sesame oil
- 1 onion, finely diced
- 800g chicken mince
- 1 spring onion, finely chopped
- 2 Tbsp sesame seeds (plus extra to serve)
Sauce
- ½ cup low-salt soy sauce, 125ml
- 70g honey
- 2 tsp sesame oil
- 1 Tbsp rice wine vinegar
- 3 cloves garlic, crushed
- 3 Tbsp tomato sauce or ketchup
To serve
- 250g green beans, chopped
- 2 cups edamame beans, thawed
- 1 Tbsp soy sauce
- 1 tsp honey
- Japanese Mayo or Sriracha Mayo
Instructions
- Cook the rice in a rice cooker or pot according to packet instructions.
- Heat the sesame oil in a large frying pan over medium heat. Add the onion and cook for 2 minutes.
- Add the chicken mince and cook, breaking it up with a spoon as it browns.
- While the chicken is cooking, pour boiling water over the green beans to blanch them.
- In a jug, whisk together the sauce ingredients. Pour the sauce over the browned chicken mince then stir through the spring onion and sesame seeds. Cook for 5–10 minutes until caramelised and sticky.
- Divide the cooked rice between bowls or meal prep containers. Top each one with the chicken mince.
- Drain the green beans then add them to a frying pan on a medium heat. Add the edamame beans as well and cook for a few minutes with a splash of water.
- Stir through the soy sauce and honey until the beans are coated. Then add the beans to the bowls with the chicken and rice.
- To serve, sprinkle with extra sesame seeds and a drizzle of Japanese mayo.
Notes
- Add chilli flakes to the mince for a spicy kick.
- Keeps for up to 4 days in an airtight container in the fridge.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 546Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 144mgSodium: 1182mgCarbohydrates: 41gFiber: 5gSugar: 17gProtein: 42g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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